Digestive Enzyme Support
A healthy digestive system is the gateway to vibrant health and enzymes are the key to opening the door.
|Alpha Amylase (11,025 DU)||carbohydrases for carbohydrates|
|Beta Amylase (70 AGU)||carbohydrases for carbohydrates|
|Protease I (38,675 HUT)||proteases for proteins|
|Protease II (4,200 PC)||proteases for proteins|
|Protease III (53 SAP)||proteases for proteins|
|Peptizymes SP - peptidase (175 SP)||proteases for proteins|
|Lipase - acid stable (438 LU)||fats|
|Cellulase (158 CU)||fiber|
|Lactase (508 LAC)||milk sugar|
|Maltase (53 DP)||reduces maltose & dextrose|
|Invertase (35 INVU)||carbohydrases for carbohydrates|
|Bromelain (7000 FCC)||proteins|
|HemiSeb - hemicellulase (175 HSU)||carbohydrates - indigestible fiber|
|Jerusalem Artichoke and FOS - fructo-oligosaccharides (10 mg.)||cultivate healthy probiotics|
A healthy digestive system is the gateway to vibrant health and enzymes
are the key to opening the door.
Enzymes are protein-based substances found in every cell of every living plant and animal, including the human body. Without enzymes, life would cease to exist.
All life processes, such as digestion and breathing are regulated in part by a complex series of chemical reactions we refer to as metabolism. Metabolism reflects two actions: anabolism and catabolism. Anabolism is the process of building up, in which simpler substances are combined to form more complex substances. i.e. forming new tissue.
Catabolism is the process of breaking down substances into simpler substances, such as what occurs in digestion. Enzymes are catalysts that make anabolism and catabolism possible and effect their efficiency.
In addition to their vital role in metabolism, enzymes are also food potentiators. All foods have potential nutrients. It is enzymes that have the ability to turn these potential nutrients into available nutrients.
Despite their importance in metabolism, according to Dr. Edward Howell, considered the father of enzyme research, the number of enzymes each cell can produce is limited. To multiply our enzyme store, we must replenish them from our foods.
Historically, the best way to replenish this store has been to include fresh fruits, vegetables and grains in our diet. Almost all nutritional authorities recommend that we eat three to five servings of vegetables and two or three servings of fresh fruit daily to provide the body with rich sources of vitamins, minerals and enzymes.
Unfortunately, statistics reveal that fewer than 10% of Americans meet these guidelines.
50% of those polled indicated that they eat no vegetables
70% eat no vegetables or fruit rich in vitamin C
80% eat no vegetables or fruits rich in carotenoids.
Instead, the popular diet consists of hamburgers, French fries, sugar loaded soft drinks, coffee and other fast foods. Moreover, most of our foods are fried, microwaved, baked, canned, frozen, dried or irradiated, all processes that deplete valuable enzymes. With our food potentiators destroyed, vital nutrients are not available to fuel the body.
Signs of Enzyme Deficiency
While not all signs of enzyme deficiency are obvious, the following symptoms can be considered early warning signs:
A number of factors can inhibit and destroy important enzymes in our food and our bodies:
For thousands of years, humans ate their food raw. Now, our diet is primarily, if not exclusively, composed of cooked food.
There are benefits to cooking: it breaks down tough fibers, softens food and kills bacteria. It does, however, kill enzymes needed for digestion.
It is generally agreed that temperatures over 140° F (some say as low as 107° F) will kill the enzymes in food. Almost every method of cooking devised is hot enough to destroy enzymes.
Milling and Refining
Modern technology used to refine wheat, rice, oats and other grains not only depletes the enzymes, but also destroys many vitamins and minerals that your body needs in order to function. Of the 22 nutrients decreased during the milling of white flour, only four (niacin, thiamine, riboflavin and iron) are replaced when flour is enriched. Fortifying, however, does not replace the lost enzymes.
Extending shelf life and preserving the color of dried foods means halting maturation and ripening before they are dehydrated. Consequently, many dried foods are often pretreated to kill the enzymes. The most common methods used to inactivate enzymes are blanching the food with hot water, or steaming followed by rapid cooling. These steps can set the color, kill microorganisms and shorten drying time. Another method used to inactivate enzymes that cause foods to turn brown is to treat them with sulfur compounds.
Once food is canned, it must be heated in its sealed container (usually glass or metal) to kill microorganisms. Canning normally requires temperatures of 212°. Most, if not all enzymes are destroyed in this process.
Irradiation is a relatively new process that exposes food to as much as 300,000 Rads (about the same amount of radiation as 30 million chest x-rays). There is evidence that irradiated foods lose vitamins that are important enzyme cofactors, especially B complex vitamins, plus vitamins A, C and E.
Preservatives and Flavor Enhancers
Sodium Nitrate can reduce the activity of digestive enzymes in the small intestines. Many artificial flavorings can cause allergic reactions and some may also inactivate many of the bodys enzymes. For example, the flavoring agent, benzaldehyde, made synthetically through the oxidation of toluene or from benzol chloride and lime, effectively inactivates glutathione peroxidase, an important antioxidant enzyme. This enzyme is responsible for removing hydrogen peroxide from the brain. Inactivating the enzyme may interfere with nerve transmissions.
Salt and Sugar are both enzyme destroyers. Salt is an enzyme inhibitor because it denatures proteins.
Excessive Alcohol Consumption
High alcohol intake can impair the digestion and absorption of nutrients, especially the B vitamins needed as coenzymes.
Acetaldehyde, a by-product of alcohol metabolism, causes B vitamin deficiencies and deactivates an enzyme involved in prostaglandin production.
A number of enzymes, especially trypsin and chymotrypsin, which help digest proteins, are inhibited by alcohol and acetaldehyde. The higher the alcohol consumption, the greater the enzyme inhibition.
The Sun Rays
A recent study analyzed the activities of the antioxidant enzymes superoxide dismutase (SOD) and catalase in the body. One-half hour after UVB radiation, they found enzyme activity had decreased to almost 60% of the control values.
Drugs can affect your enzymes and your nutritional status in many ways including decreasing the appetite, altering food digestion and interfering with the absorption of nutrients. They can affect metabolism and excretion. In addition, drugs can directly affect specific enzymes and enzyme systems.
According to Professor Thomas Devlin, Ph.D., author of Textbook of Biochemistry (New York: Wiley-Liss, 1993), enzyme inhibition is the goal of almost all modern drug therapy. Many drugs, including antibacterial, antiviral and antitumor drugs are designed to inhibit specific enzymes and, therefore, interfere with certain metabolic processes.
For example, antacids neutralize stomach acid which is necessary to activate the enzyme pepsin.
Should one supplement with enzymes?
The answer is a resounding, YES.
Dr. Edward Howell states, The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential.
Phyto Opti-Zymes by New Spirit Naturals
Phyto Opti-Zymes contain a powerful combination of enzymes, including:
Phyto Opti-Zymes are prepared in a special base of enzyme enhancers (Jerusalem Artichoke and fructo-oligosac-charides) that help cultivate healthy probiotics which aid in digestion and absorption.
Recommendations for Using Phyto Opti-Zymes
Therapeutic use of Enzymes
Dr. Anthony Cichoke in his book, The Complete Book of Enzyme Therapy, cites the use of enzymes in the following conditions:
Dr. Anthony J. Cichoke, The Complete Book of Enzyme Therapy, Avery Publishing Group, New York, 1999.
Dr. Edward Howell, Enzyme Nutrition, The Food Enzyme Concept, Avery Publishing Group, New York, 1985.